Kveik and Landrace collection
Kveik Collection
Largest Commercially Available Collection
Matthew met Lars Garshol by chance at the 2017 Collaboration Fest in Denver, CO. They were talking about a beer brewed by Ratio Brewing that featured Kveik Yeast. After talking briefly Lars discovered that Matthew had grown the yeast. Lars asked Matthew, "Want to trade for some Kveik Yeast?", without hesitation Matthew agreed.
Thanks to Lars, Propagate Lab now offers the largest selection of commercially available Kveik Strains.
Kveik Yeast
What is so special about Kveik?
Kveik (properly pronounced "ka-wike"), a Norwegian word for yeast, are a unique group of domesticated saccharomyces cerevisiae. They are known for fermenting at temperatures of up to 100 F, producing very few esters and phenols, and fermenting very quickly. Thanks to research performed by Lars Garshol and Richard Priess we now know that this unique group of yeast has several genetic mutations that allow for high fermentation temperatures with very little phenol production.
Propagate Lab offers 11 unique Kveik strains. The strains are a mix of single cultures and mixed cultures. They have been kept as true to the original source as possible. With this is mind, they may contain wild yeast and bacteria. This is the only way to preserve their original flavor production. Additional info can be found on Lars Culture Collection Page.
MIP-340 Voss Kveik
Fermentation Temp: 70 - 100 F
Flavor Profile:
Orange peel,
Floculation:
Very High
Hailing from Vestbygdi, Norway, this Kveik culture is courtesy of Sigmund Gjernes.
Voss ferments very quickly and can be used at fermentation temps of up to 100 F and up to 15% ABV. Despite the high temperature the yeast produces bright pleasant orange and mango esters.
It can be used to produce a variety of beer styles from IPA to stout, all without the use of temperature control.
MIP-342 Hornindal Kveik
Fermentation Temp: 70 - 100 F
Flavor Profile:
Fruity, citrus
Floculation:
Very High
Hailing from Grodås, Norway, this Kveik culture is courtesy of Terje Raftevold.
When this strain is fermented above 90F, your hops will love it! It produces a well-rounded and delicious profile of tropical and stone fruits.
MIP-343 Ebbegarden Kveik
Fermentation Temp: 65 - 100 F
Flavor Profile:
Tropical Fruit
Floculation:
Very High
Hailing from Stordal, Norway, this Kveik culture is courtesy of Jens Aage Øvrebust.
Produces a very tropical fruit ester profile. This is an excellent culture to pair with late addition and whirlpool hopping. The has anecdotal ability for hop biotransformation. This culture also accentuates hop bitterness.
MIP-344 Framgarden Kveik
Fermentation Temp: 75 - 100F
Flavor Profile:
Pineapple, hay, spice
Floculation:
Very High
Hailing from Stordal, Norway, this Kveik culture is courtesy of Petter B. Øvrebust.
At the higher end of the fermentation temperature range, Framgarden expresses a more tropical profile with lots of pineapple leading the way while having more subtle notes of hay and white pepper.
MIP-345 Nornes Kveik
Fermentation Temp: Up to 100 F
Flavor Profile:
Orange
Floculation:
Very High
Hailing from Dyrvedalen, Norway, this Kveik culture is courtesy of John Nornes.
Similar to MIP-340, but with slightly more orange production.
MIP-347 Midtbust Kveik
Fermentation Temp: 75 - 100 F
Flavor Profile:
Orange, stone fruit
Floculation:
Very High
Hailing from Stordal, Norway, this Kveik culture is courtesy of Odd H. Midtbust.
Like many of out Kveik cultures, when fermented on the warmer side of the tempertature range, this culture produces notes tropical and stone fruits along with some acidity.
MIP-348 Stalljen Kveik
Fermentation Temp: Up to 100 F
Flavor Profile:
Unknown
Floculation:
Very High
Hailing from Grodås, Norway, this Kveik culture is courtesy of Stig Jarle Seljese.
The yeast is named after the location where it was kept, the old stable that was later converted to a house. Initial tasting notes are lemon and the culture accentuates hop bitterness.
MIP-349 Aurland Kveik
Fermentation Temp: 65 - 100 F
Flavor Profile:
Sourdough Bread, subtle stone fruit.
Floculation:
Very High
Hailing from Aurland, Norway, this Kveik culture is courtesy of Per Stundal.
A mixed culture of yeast and bacteria. This culture produces a more neutral flavor profile similar to sourdough bread, subtle stone fruit, and a touch of spice. Would be great for a farmhouse style beer.
MIP-352 Opshaug Kveik
Fermentation Temp: 60 - 90 F
Flavor Profile:
Clean
Floculation:
Very High
Hailing from Strandadalen, Norway, this Kveik culture is courtesy of Harald Opshaug.
Very clean and fast fermenting strain with minimal ester production. Great for any beer which highlights either the malt or hop profile. This strain prefers a slightly cooler temperature around 90F.
MIP-353 Stranda Kveik
Fermentation Temp: 65 - 100 F
Flavor Profile:
Tropical Fruit
Floculation:
Very High
Hailing from Stranda, Norway, this Kveik culture is courtesy of Stein Langlo.
When fermented at higher temperatures, this single isolate expresses a ton of tropical fruit notes like ripe pineapple, mango, and papayas. This is house IPA strain for several of our customers.
MIP-354 Oslo Kveik
Fermentation Temp: 75 - 92 F
Flavor Profile:
Clean, Lager
Floculation:
Very High
This unusual Kveik strain is from a brewery in Oslo, Norway.
Want to make a lager like beer in a week's time and at 92F? Then this is the strain for you, clean with just a hint of lager-like sulfur. This strain will ferment hot, fast, and create a beer with a lager-like flavor in close to a week.
MIP-355 Ner Saure Kveik
Fermentation Temp: 70 - 90 F
Flavor Profile:
Burnt citrus, bread
Floculation:
Very High
Hailing from Bjørke, Norway, this Kveik culture is courtesy of Einar Saure.
This Kveik culture is great for wither a farmhouse or Landbier styles. Very expressive with notes of burnt citrus and baked bread. Does contain Lacto that is tolerant of around 12 IBUs.
MIP-356 Rivenes Kveik
Fermentation Temp: 70 - 100 F
Flavor Profile:
Bright orange, citrus
Floculation:
Very High
Hailing from Dyrvedalen, Norway, this Kveik culture is courtesy of Svein Rivenes.
This Kveik culture produces the classic orange peel/citrus flavors but comes across as more bright and with more fresh zest due to the Lacto species found in this culture, which is roughly tolerant of 10 IBUs.
MIP-346 Simonaitis Lithuanian Farmhouse
Fermentation Temp: 75 - 105 F
Flavor Profile:
Bright citrus
Floculation:
Very High
Hailing from Joniškelis, Lithuania, this is the original culture courtesy of Julius Simonaitis.
This culture produces a ton of tropical and and citrus fruit like orange peel and guava. This culture does contain Lactobacillus and will contribute some acidity.
MIP-350 Marina Russian Farmhouse
Fermentation Temp: 60 - 90 F
Flavor Profile:
Earth, citrus, hay
Floculation:
Very High
Hailing from Kshaushi in the Chuvashia Republic of Russia, this culture is courtesy of Marina Ivanovna.
This landrace culture has a large fermentation range and would be a perfect showcase for a rustic farmhouse-style ale.
Marina is very earth-driven with subtle background notes of stone fruit, citrus peel, and hay.
MIP-351 Rima Russian Farmhouse
Fermentation Temp: 60 - 90 F
Flavor Profile:
Caramel, biscuits, subtle fruit
Floculation:
Very High
Hailing from Kshaushi in the Chuvashia Republic of Russia, this culture is courtesy of Rima Petrova.
With notes of caramel, toffee, nutty biscuits, and subtle fruit, Rima is a perfect complement to darker farmhouse styles, cask ales, dark lagers, and darker Belgian ales.